Ajo Blanco
Ajo Blanco stands as a testament to the culinary wonder that Spanish cuisine offers, particularly showcasing the region of Andalusia's ability to blend simple ingredients into an exquisite gastronomic delight. Fondly referred to as "white gazpacho," this chilled soup marries the subtle crispness of green grapes with the creamy texture of Marcona almonds and the softness of white bread, creating a refreshing dish that captivates with its balance of flavors and textures. My discovery of Ajo Blanco through travels unveiled not only the dish’s refreshing taste perfect for summer days but also its rich cultural heritage, reinforcing the notion that food acts as a bridge connecting us to different cultures and histories.
Equipment
- 1 blender
- 1 mixing bowl
Ingredients
- About 1/4 cup of olive oil
- Green grapes optional
- About 1 cup of cold water
- Ice cubes
- 1 cup Marcona almonds
- 1 apple
- Salt to taste
- 1 small clove of garlic
- 2 teaspoons of sherry vinegar
- 2 slices of white bread
Instructions
- Fill the blender halfway with icy white distilled vinegar and add the dry bread.
- Combine the strained nuts, diced apples, and garlic in a mixing bowl.
- In a blender, pulse until creamy.
- Taste and season with salt and vinegar as needed.
- If serving right away, add ice.
- Slowly drizzle in the olive oil while mixing.
- Season with salt and pepper to taste.
- If you do have time, cool in the refrigerator.
- Serve with chopped grapes on top.